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Sunday, November 22, 2015

Recipe: Crockpot Chicken Taco

We've made this recipe several times now and it's a big winner in the house. First night with rice and the next day leftovers in a wrap to make a burrito. Tonight we'll do some mexican rice with it and do it a burritos from the start!!! I can make it from frozen chicken starting around 1:30 in the afternoon and eating about 5 hours later.

Crockpot Chicken Taco

Ingredients

1½ lbs. chicken breasts

1 (16 oz.) jar salsa

1 (15 oz.) can black beans, drained

½ lb. (8 oz.) frozen corn

1 Tbsp chili powder

½ Tbsp cumin

½ Tbsp minced garlic

½ tsp dried oregano

¼ tsp cayenne pepper

¼ tsp salt

to taste cracked pepper

2 cups dry rice

8 oz. shredded cheddar

½ bunch cilantro (optional)

Instructions

Add everything except the rice, cheese, and cilantro to the slow
cooker along with ¼ cup of water (for good measure). Give everything a
good stir and make sure the chicken is covered in the mixture.

Secure the lid on your slow cooker and cook on low for 8 hrs.

Near the end of the cooking time, cook the two cups of rice
according to the package directions (Bring the rice and 3 cups of water
to a boil in a medium pot with a lid in place, as soon as it reaches a
boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a
fork before serving).

After 8 hours of cooking, carefully remove the lid of the slow
cooker. Stir with a fork to shred the chicken (it should be super tender
and will shred easily). Build the taco bowls by placing rice on the
bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

This recipe comes from a blog called bestfoodbookhttp://www.bestfoodbook.com/2014/07/taco-chicken-bowls.html?m=1